- 1/2 cup brown sugar
- 1 tbsp cornstarch
- 3/4 cup cold water
- 1 tin strained apricots
- 1/2 cup brandy
- In a small saucepan, combine first 3 ingredients and cook till clear.
- Add apricots. Remove from heat and add brandy.
- Just heat to serve but don’t boil.
- Serve over heated mince meat tarts.
Thanks to Lucy Turner for the recipe!